| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Russet potatoes, peeled, quartered |
| 1 |
c |
Milk |
| 1 |
c |
Packed green onions (chopped) |
| 1/2 |
c |
Butter melted |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Potatoes were first bought to Ireland, in the sixteenth century. It was the
staple food of the peasant diet. Because of their dependence on the potato,
the Irish were plunged into what became known as the great Potato Famine of
1845. Champ is a common potato dish, served to this day in Ireland. Many
meals are made with potato, as well as breads, soups and other dishes.
Cook peeled potatoes in salted water till tender. Drain. Return potatoes to
pot. Cook over low heat until all water evaporates. Cover pot with towel
across top of pot. Cover pot with lid, remove from heat. Let stand ten
minutes. Mash hot potatoes in pot. Butter large serving bow.. Bring 1 cup
milk to simmer in heavy medium saucepan. Add 1 cup green onions and simmer
5 minutes, Add milk mixture and half of melted butter to mashed potatoes,
mix well. Season to taste with salt and pepper. Spoon potatoes into
prepared bowl. Using back of spoon make well in center of mashed potatoes.
Pour remaining melted butter into well. Serve.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Marina
<thecollector@worldnet.att.net> on Feb 28, 1997.
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